Keto Empanada Beef
Satisfy your cravings with these irresistible Keto Beef Empanadas—a low-carb twist on the classic Latin-inspired hand pie! Featuring a golden, flaky almond flour crust and a rich, savory ground beef filling seasoned with cumin, smoked paprika, and chili powder, this recipe is packed with flavor while staying keto-friendly. The dough, made from a melty combination of cream cheese and mozzarella, is perfectly pliable for creating beautifully crimped edges that hold all the goodness inside. Ready in under an hour, these empanadas make the ultimate grab-and-go snack, party appetizer, or meal prep option. Serve them warm with your favorite keto-friendly dipping sauce, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 oz cream cheese
- 1.5 cups shredded mozzarella cheese
- 1 large egg
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tbsp (for greasing) butter
- 1 large egg, beaten egg wash
Instructions
Preheat your oven to 375°F (190°C).
In a microwave-safe bowl, combine the cream cheese and mozzarella cheese. Microwave for 1-2 minutes until the cheeses are melted and can be mixed into a uniform dough.
Add almond flour and the egg to the melted cheese mixture. Use a spatula or your hands to knead into a dough-like consistency. Set aside.
In a skillet over medium heat, add olive oil and sauté chopped onion and minced garlic until the onion is translucent.
Add ground beef to the skillet and cook until browned, breaking it apart with a spatula.
Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Mix well and cook for another 2-3 minutes. Remove from heat and allow to cool slightly.
Roll out the dough between two pieces of parchment paper until about 1/8 inch thick.
Cut out circles using a round cutter or a glass. Re-roll leftover dough to make additional circles.
Place a spoonful of the beef filling on one half of each dough circle. Fold the dough over to cover the filling and press the edges to seal. Use a fork to crimp the edges.
Transfer the sealed empanadas to a baking sheet lined with parchment paper. Brush each empanada with the egg wash.
Bake in the preheated oven for 18-20 minutes until the crust is golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.2 g | 381% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 17.5 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1958 mg | 151% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
